Pumpkin Spice Whipped Cream

The ultimate fall dessert topping, pumpkin spice whipped cream is made with real pumpkin and warm spices for a rich flavor you'll love.

5 from 1 vote

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Course: Clean Eating Dessert Recipes

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings (about 3 cups)

Calories: 54kcal

Author: Violet Parcha

Using a stand mixer or electric hand mixer, beat the cream until medium peaks are just beginning to form.
1 1/2 cups heavy whipping cream
Gently beat in the pumpkin puree, maple syrup, vanilla, and spices until it’s combined, making sure not to over-beat.
2 tablespoons pumpkin purée, 1 tablespoon maple syrup, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves
Serve with a festive breakfast or dessert!

For best results, let your bowl and beaters chill in the freezer for 15 minutes before making the whipped cream.
You can store spiced whipped cream in an airtight container in the fridge for up to 3 days. However, after 12-24 hours, it will begin to deflate and get soupier as time goes on.